Sheet Pan Steak Fajitas

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 servings


Sheet Pan Steak Fajitas – Perfectly seasoned and tender steak, peppers and onions in one pan!


For the fajita seasoning:

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the steak fajita filling:

  • 1.25 pounds skirt steak, sliced thinly in 1/4-inch strips across the grain
  • 3 medium bell peppers, seeded and thinly sliced (I used green, yellow and red)
  • 1 medium yellow onion, thinly sliced
  • 1 tablespoon fresh minced garlic
  • 3 tablespoons olive oil

For serving:

  • Juice from 1 lime (about 2 tablespoons)
  • Fresh chopped cilantro, for garnish
  • 6 taco flour tortillas


  1. Preheat your oven to 400 degrees F. Lightly spray a large rimmed baking sheet with cooking spray.
  2. Prepare the seasoning by stirring the chili powder, cumin, paprika, salt and pepper in a small bowl until well combined. Set aside.
  3. In a large bowl, toss together the steak strips, peppers, onions and garlic. Drizzle with olive oil and gently toss to coat. Sprinkle with seasoning over mixture, a little at a time while continuing to toss to coat evenly.
  4. Evenly distribute steak and vegetable mixture on baking sheet. Bake for 20 minutes, or until steak is done and vegetables are tender. During the last 5 minutes of baking, place the tortillas wrapped in aluminum foil in oven to heat.
  5. Once pan is removed from oven, drizzle evenly with lime juice and garnish with desired amount of fresh chopped cilantro. Serve in heated tortillas with your favorite toppings.